Simple Stock Recipe

I absolutely love this bone broth recipe because it’s like a warm hug in a bowl, loaded with nourishing goodness that feels like self-care on a spoon. It’s incredible how something this simple can be so flavorful and make me feel like a culinary wizard every time I make it!

It is my favorite recipe for a simple stock. The bones of 4 pounds of chicken and beef form the base.

A large onion, carrots, and celery complement the bones. Bay leaves, black peppercorns, and garlic deepen the flavor.

Apple cider vinegar pulls the minerals from the bones. This stock is the start of the countless dishes that I make.

Ingredients

Chicken Bones:
Replete with collagen, magnificent for joint health, and packed with a profound flavor.

Onion:
Imparts sweetness and complexity, and is loaded with antioxidants and vitamin C.

Carrots:
Offers mild sweetness, abundant in beta-carotene and fiber.

Celery:
Contains vitamins A and K, and has a subtle flavor; acts as a natural diuretic.

Garlic:
Delivers fragrant richness, enhances immunity, and lessens inflammation.

Apple Cider Vinegar:
Assists in the extraction of minerals from bones, contributes a slight tang.

Ingredient Quantities

• 4 pounds of chicken bones (or a mix of chicken and beef bones)
• 1 large onion, peeled and quartered
• 2 medium carrots, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 2 bay leaves
• 1 teaspoon black peppercorns
• 3 cloves of garlic, peeled and smashed
• 10 cups cold water
• 1 tablespoon apple cider vinegar or lemon juice (optional)
• Salt to taste

Instructions

1. Wash the chicken bones (and any beef bones if used) under cool water to eliminate any impurities and dry them with a towel.

2. Combine in a large stockpot the bones, onion, carrots, celery, bay leaves, peppercorns, and garlic.

3. Add cold water, making sure the ingredients are completely underwater. If you would like to use it, now is a good time to add apple cider vinegar or lemon juice. These acids help pull nutrients out of the bones and into the broth.

4. Heat medium-high, bring pot to gentle boil. Skim foam/scum rising to surface.

5. Lower the heat and cover the pot. Let the stock simmer gently for at least 4-6 hours, preferably 8-12 hours, for a more profound flavor.

6. At every hour, inspect to remove any excess foam and add more liquid if needed to maintain the submersion of the components.

7. Following a gentle simmer, take the pot from the heat and allow it to cool a bit. Use tongs to reach in and remove the bones and the big pieces of vegetables, which you can just toss out.

8. Pour the left liquid through a sieve with a fine mesh or cloth into a large bowl or another pot that can accommodate a significant amount. This is to catch all the solids that are still mixed with the liquid.

9. While the stock is still warm, season it to taste with salt.

10. Let the stock cool completely, then move it to containers that are airtight. Keep in the refrigerator for no more than 5 days, or if you prefer, store in the freezer for up to 3 months.

Equipment Needed

1. Large stockpot
2. Kitchen towels
3. Measuring spoons
4. Tongs
5. Fine mesh sieve or cheesecloth
6. Large bowl or another pot for straining
7. Airtight containers for storage

FAQ

• Q: Can I use just chicken bones for this stock?
  
  A: Yes, you can use just chicken bones or a combination of chicken and beef bones for more depth of flavor.
• Q: How long should I simmer the stock?
  
  A: Simmer the stock for at least 4 to 6 hours, or up to 12 hours for a richer flavor.
• Q: Do I have to use apple cider vinegar or lemon juice?
  
  A: The vinegar or lemon juice is optional but helps to extract minerals from the bones.
• Q: Can I add additional herbs or spices?
  
  A: Absolutely, feel free to add herbs like thyme or parsley for extra flavor.
• Q: How should I store the stock?
  
  A: Let the stock cool down, then store it in airtight containers in the fridge for up to 5 days or freeze for longer storage.
• Q: Is it necessary to roast the bones before making the stock?
  
  A: Roasting the bones is optional but can enhance the flavor of the stock by adding a depth of caramelization.

Substitutions and Variations

4 pounds of chicken bones could be replaced with turkey bones or the leftover roasted chicken carcass.
A large quantity of onion can be replaced with leeks or shallots for a milder flavor profile.
You can use parsnips instead of carrots, which are found in the recipe, to give the soup slightly different sweetness. Here are the ingredients:
Fennel stalks can be used to add an anise flavor to dishes that call for celery stalks.
White vinegar or lime juice can be used in place of apple cider vinegar or lemon juice. All these acids help pull nutrients from the bones.

Pro Tips

1. Roast the Bones (Optional) Before boiling, consider roasting the bones in the oven at 400°F for 30-45 minutes. This adds a rich depth of flavor to the broth and enhances its color.

2. Use a Slow Cooker For convenience, use a slow cooker instead of a stovetop pot. This allows for a consistent low simmer over long periods without needing constant attention, ideal for making a rich bone broth.

3. Add Aromatics To enhance the flavor profile, consider adding aromatics like thyme, parsley stems, or a piece of star anise during the last hour of simmering.

4. Fat Skimming For a clearer broth, once cooled, refrigerate the broth overnight. This allows the fat to congeal on the surface, making it easy to scrape off before reheating or storing.

5. Strain with Cheesecloth For an exceptionally clear broth, line your sieve with cheesecloth when straining. This catches even the finest particles, resulting in a cleaner finish.